Ingredients

270 g all-purpose flour

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

110 g butter (room temperature)

200 g granulated sugar

2 large eggs (room temperature)

200 g sour cream 14-18% (room temperature)

30 g vegetable oil

1 1/4 tsp vanilla extract

1 tbsp unsweetened Dutch cocoa powder

1 tsp white vinegar

1/2 – 1 tsp red gel food coloring or vegan food coloring

100 g butter (for frosting)

50 g full-fat cream cheese

180 g powdered sugar

1/2 tsp vanilla bean paste or vanilla extract

Instructions

Step 1: Preheat the oven to 175ºC (350ºF) using a conventional setting. Grease a 21.5 x 11.5 cm (8.5 x 4.5 inch) loaf pan and line it with parchment paper.

Step 2: Sift together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: In a large bowl, combine the granulated sugar and butter. Using a stand or hand mixer on high speed, beat for 3 minutes until creamy.

Step 4: Scrape down the sides of the bowl. Add the eggs one at a time, mixing on medium speed until combined after each addition.

Step 5: Add half of the flour mixture on low speed. Then mix in the sour cream, vegetable oil, and vanilla extract. Add the remaining flour mixture and mix just until combined. Scrape the bowl to ensure everything is well incorporated.

Step 6: Transfer half of the batter to a separate bowl. Add the cocoa powder, white vinegar, and red gel food coloring to this portion. Gently fold until the batter is evenly colored.

Step 7: Pour alternating spoonfuls of the plain and red batters into the prepared loaf pan. Use a butter knife to swirl the batters together carefully to create a marbled effect.

Step 8: Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Cool the cake in the pan for 10 minutes, then gently remove it and place it on a wire rack to cool completely.

Step 10: For the frosting, bring butter and cream cheese to room temperature 10 minutes before starting. Cut the butter into cubes and sift the powdered sugar.

Step 11: Using a mixer with a paddle attachment or hand mixer, cream the butter on high speed for 5 minutes. Scrape the sides and mix an additional 2 minutes.

Step 12: Add vanilla bean paste and cream cheese. Beat together with the butter for 1 minute.

Step 13: On low speed, gradually add the sifted powdered sugar in two parts, allowing it to mix fully before adding the next. Scrape the bowl and finish with a final mix.

Step 14: Spread the cream cheese frosting evenly over the cooled loaf cake. Your red velvet loaf cake is now ready to enjoy.

Tips & Variations

For a vegan version, substitute butter with plant-based margarine and use vegan cream cheese and egg replacers.

If you prefer a more intense red color, increase the red gel food coloring slightly but avoid adding too much to maintain flavor balance.

Swirling the batters gently keeps the marbled effect distinct without overmixing, which can toughen the cake.

Try adding a teaspoon of instant espresso powder to the cocoa batter for a subtle depth of flavor.

Storage

Store the red velvet loaf cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best texture. You can also freeze the unfrosted cake wrapped tightly for up to 2 months and frost it after thawing. When reheating, warm slices gently in the microwave for 15-20 seconds.

FAQs

Can I use regular cocoa powder instead of Dutch cocoa powder?

Yes, you can use regular cocoa powder, but Dutch-processed cocoa gives a milder, less acidic flavor and contributes to the cake’s classic red color. Using natural cocoa may slightly alter both taste and color.

Why do I need to use white vinegar in the recipe?

White vinegar reacts with baking soda to help the cake rise and also enhances the red color by reacting with the cocoa powder. It adds a subtle tang that balances the richness of the cake.